Softshell crabs are a rare treat, when you can find
them. Combined with ramps and fresh asparagus, they
are delicious beyond description.

Two things to remember about this
recipe: 1) it includes a raw egg warning,* so
use only refrigerated, clean, sound-shelled, fresh,
grade AA or A eggs. Avoid mixing yolks and whites
with the shell.
2.) the recipe calls for
Emeril's Creole "essence" also called "Bayou Blast."
Recipe follows.
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Pad Thai is often called the signature dish of Thai cuisine. It's my "litmus test" whenever we try a new Thai restaurant - if their Pad Thai is good, chances are that the rest of menu is too.

There are many regional variations - it's been said that there is a different Pad Thai for every cook in Thailand! It even sometimes seems like a different Pad Thai every time we make it at home (largely due to the varying contents of our pantry).